Vegan Filled Tartelettes with Fluffy Marshmallow Cream
When I think of marshmallows, I always picture myself sitting around a campfire in the evening grilling them – what a delicious snack! But since the opportunity for a campfire is unfortunately relatively rare, I was over-joyed when I tasted the topping of these vegan tartelettes. It consists of a fluffy vegan egg white layer with sugar, which tastes a lot like a marshmallow. So today you don't have to go to a campfire for the barbecue feeling – you just have to flambé! But first things first. Every tartelette recipe starts with the dough, of course!
The dough
The base for this recipe is a vegan shortcrust pastry, which is quickly prepared and easy to work with as long as you allow it to rest in the refrigerator. In general, cold plays a significant role when working with shortcrust pastry. This is why you should always remove the vegan butter from the fridge just right before using it. Don't let it wait at room temperature beforehand. In addition, you should never add too much liquid to the dough right away. Instead, knead it patiently for one or two minutes before you decide to add more water than the recipe says. Most of the time, a bit of kneading already helps to give your dough the right consistency. If your dough is too sticky, it helps to knead it with cold hands and work it quickly after resting. Once in the oven, the tartelettes are done after only 10 minutes and ready for their filling.
The filling
All those who appreciate little effort in a recipe will be very happy now as the filling consists only of a vanilla custard (which is cooked in approx. five minutes) and a jam of your choice. You can either fill the jam directly
into the tartelettes or puree it beforehand if it's too chunky for your taste. Next, spread a layer of vanilla custard on top, and that's it! Your dessert should be refrigerated until serving.
The vegan marshmallow cream
The last layer is our vegan marshmallow cream that's made from the vegan egg white substitute from Biovegan . It becomes wonderfully fluffy when whipped and can even be flambéed when mixed with sugar. Of course, you could also just spread your vegan marshmallow cream on the tartelettes as it is. If you prefer a fancier look, we recommend to flambée the tartelettes and sprinkling them with grated chocolate, though.
However, the plant-based egg white substitute from Biovegan isn't only a great topping but also perfect for preparing vegan macarons, meringue, macarons, chocolate mousse, and much more, as it can hold a lot of air. Since Biovegan has specialized in organic vegan foods for over 35 years, they also offer many other great products for cooking and baking. In addition to vegan egg white substitutes, you can also find plant-based substitutes for egg yolks, scrambled eggs, and omelets in their online store. Apart from that, their products are also available at select supermarkets and organic food shops.
As you see, these tartelettes are a perfect quick but fancy dessert, as they're faster prepared than most cakes! We can't wait to hear how you like them!
Vegan Filled Tartelettes with Fluffy Marshmallow Cream
Ingredients
For the dough:
- 200 g (1.66 cups) wheat flour type 550
- 100 g (0.5 cup) vegan butter (cold)
- 50 g (0.25 cup) sugar
- 1 pinch of salt
- 3 tbsp cold water
For the filling:
- 38 g (1.33 oz) vanilla pudding powder
- 500 ml (2 cups) plant-based milk
- 40 g (2 tbsp) sugar
- 0.25 lemon (zest)
- 200 g (7 oz) jam of your choice
For the marshmallow topping:
- 15 g (0.5 oz) vegan egg white substitute (e.g. „Mein Eiweiß-Ersatz“ from Biovegan)
- 110 ml (0.5 cup) water
- 100 g (0.75 cup) powdered sugar
- dark chocolate for serving
Instructions
For the dough, mix flour, sugar, and salt in a large bowl. Add the cold vegan butter in small chunks and knead in with cold hands. Gradually add cold water and mix in. If the dough is too crumbly, carefully add more water. However, the dough shouldn't become sticky but smooth. Form it into a ball and let the dough rest in the refrigerator for at least 30 minutes.
While the dough is resting, prepare the vanilla pudding with plant-based milk and sugar according to package directions. Remove the cooked pudding from heat and set aside. Optionally, stir in some lemon zest.
Preheat the oven to 175°C/350°F (convection heat). Grease your small tart molds with vegan butter and dust with flour.
Flour a working surface and roll out the dough until it's approx. 0.5 cm (0.2 inches) thick.Then cut out circles about 1 cm (0.4 inches) larger than the tart molds you're using.
Carefully transfer each dough to a baking tin and lightly press it into the molds. Remove any overhanging dough. Prick the bottom of the dough several times with a fork, so it doesn't form bubbles during baking.
Bake the crusts on the middle rack of your oven at 175°C/350°F (convection heat) for about 10 minutes until lightly browned at the edges. Remove them from the oven, allow to cool, and release them from the molds.
Fill each cooled tartelette with a layer of jam and pudding, then refrigerate until serving.
Right before serving, whip the vegan egg white substitute according to package directions for about 5 minutes. Fold in powdered sugar and spread the mixture over the cold tartelettes. Optionally flambé or sprinkle them with grated chocolate.
